The finest treasures of the sea

About this masterclass

What you’ll learn

Who is it for

The advanced home cook, looking for creative preparations involving fish, shellfish, and crustaceans.

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Episodes

1. Meet Patrick 't Hart
Acquaintance
2. Buying and storing your fish properly
Learn and get inspired
3. Cooking methods for fish and seafood
Learn and get inspired
4. Ceviche of mackerel with herb oil
Starter 25 min Easy
5. Deep-fried oyster with curry cabbage and dressing
Amuse 24 min Medium
6. Fried sole with three different preparations of celeriac
In-between course 80 min Hard
7. Grilled tuna with lemon vadouvan butter
Main course 15 min Medium
8. Risotto of prawns
Main course 65 min Medium

About the chef

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More recipes

Pan-fried razor clams with leeks and sesame seeds
Side dish Medium
Poached turbot with red cabbage preparations
Main course Hard
Gravad lax with mustard ice cream
Starter Medium
Spicy tuna tartare with pea-wasabi cream and radish
Starter Medium
Cod with eggplant cream and marinated chickpeas
Main course Hard
Basil and parsley oil
Cooking technique Easy
Lemon vadouvan butter
Cooking technique Easy

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